Poblano Enchiladas

5 from 1 vote

Chicken Poblano Enchiladas

Poblano enchiladas are a delicious and flavorful Mexican dish that is perfect for dinner or a festive occasion. The dish typically features roasted poblano peppers, a rich and savory sauce, and tender tortillas. The result is a hearty and satisfying meal that is sure to please. Some typical remarks people make about poblano enchiladas include:"These enchiladas are so flavorful and satisfying!""The roasted poblanos give the dish a great smoky flavor.""I love the combination of cheese, sauce, and peppers.""These enchiladas are a great way to get your daily dose of veggies.""It's the perfect balance of spicy and savory.""The sauce is so rich and creamy, it's like a hug in a dish.""This is a great vegetarian option for Mexican night.""I can't get enough of the cheesy goodness in these enchiladas.""It's easy to make and always a hit with my family and friends."
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Tex-Mex
Servings 8
Calories 837 kcal


  • ½ cup green Onions diced
  • 1 cup Sour Cream Light
  • 1 tablespoon Parsley Dried
  • ½ teaspoon Oregano ground
  • ½ teaspoon Black Pepper
  • 1 dash Salt
  • 1 tablespoon Chili Powder
  • 2 teaspoons mrs dash chipotle seasoning
  • ½ cup poblano pepper chopped
  • ¼ cup jalapeño chopped
  • ½ cup Sweet Red Peppers chopped
  • 8 tortilla best is mixed 1/2 corn/1/2 flour
  • 15 oz Poblano sauce HEB Creamy Poblano sauce is the one I use, alternatively use my poblano sauce recipe.
  • cup Chicken shredded Roasted Broiled or Baked Chicken
  • cup Cheddar Cheese shredded Cheddar or Colby Cheese Lowfat


  • Preheat oven to 350°F.
  • Spray some cooking spray (if needed) in a non-stick skillet and cook the chicken over a medium heat for about 10 minutes per side, or until the juices run clear. Drain any excess fat from the pan and set the chicken aside to cool.
  • Once cooled, shred the chicken and return to the skillet.
  • Add the onion, sour cream, parsley, oregano, and ground black pepper. Heat until the cheese melts.
  • Stir in the 1 cup poblano sauce, chili powder, green and red peppers. Mix until well combined and heated through.
  • Assemble the enchiladas – roll an even amount of mixture into each tortilla and arrange the wrapped tortillas alongside each other in a greased baking dish.
  • Cover with the balance of poblano sauce and the cheddar cheese.
  • Bake the dish uncovered in the preheated oven for about 20 minutes, until the cheese is melted and the surrounding sauce is bubbling.

Nutrition Disclaimer

Paulson Pursuits is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.


Calories: 837kcalCarbohydrates: 19gProtein: 9gFat: 81gSaturated Fat: 28gPolyunsaturated Fat: 15gMonounsaturated Fat: 32gCholesterol: 96mgSodium: 415mgPotassium: 178mgFiber: 2gSugar: 3gVitamin A: 1187IUVitamin C: 25mgCalcium: 261mgIron: 2mg
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